These Quiche Toast Cups are made using sandwich bread, filled with a quiche mixture made with eggs, bacon, onion and cheese. Who can resist these cute little bites?
I love quiche, but I don’t usually have ready made pastry in stock, and it is even rarer that I attempt to make pastry. So this is my way of making mini quiches – using toast cups made with sandwich bread. I didn’t do a very good job of pressing the bread into the muffin tin, as you can see from the squiggly shape of my toast cups. I was tempted to call these “Mini Quiche Flower Cups” and make you think I did these deliberately (“Perfect for your little girls’ next birthday party!”) but then I thought I had better own up to the fact that I just did a bad job. 🙂
But it definitely didn’t affect the flavour and in fact it meant there were more crunchy ridges on the Quiche Toast Cups.
So – there’s one big “must do” with making these cute little cheesy bites. You must, must, must pop the toast cups into the oven for a few minutes before pouring the egg mixture in. Otherwise the egg mixture will just get sucked right into the bread and you’ll end up with soggy cups rather than toast cups filled with cheesy quiche filling. I’m speaking from experience here.
I tried to get around this problem by using stale bread, thinking that it wouldn’t absorb as much of the egg mixture. Total failure. Firstly, the bread was so dry I couldn’t flatten it, it just kept springing back up to it’s original thickness. I even beat the bread with a meat mallet in frustration and it still didn’t work – actually, it kind of disintegrated it and I had bits of crumbs flying everywhere.
Secondly, if you try to mould stale bread into the muffin tin, you’ll find out that it’s impossible. Because it’s stale, it’s not pliable so as I attempted to coax it into the muffin tin, it just crumbled and there were more crumbs everywhere. True story. It was like a bread crumb bomb had landed in my kitchen.
So I hauled myself down to the supermarket just to get a single loaf of bread so I wouldn’t waste the filling that I’d already prepared. And that’s when everything came together for the Quiche Toast Cups. I tried the brief baking method to dry out the toast cups and it worked perfectly. I was a very happy gal.
Enough about my kitchen disasters! Here’s the recipe. A great little treat to pop for your next brunch!
Quiche Toast Cups
- 1 rasher of bacon , rind removed, diced (50g / 1.5 oz)
- 1/4 onion , finely diced (brown, white or yellow)
- 1 tsp oil
- 6 slices white sandwich bread (fresh)
- 2 regular size eggs (or 3 small)
- 2/3 cup milk
- 1/3 cup cheese , grated (tasty, gruyere, cheddar - any good melting cheese)
- 2 tsp parsley , finely chopped
- Salt and pepper
- Oil spray
- Preheat oven to 180C/350F.
- Heat 1 tsp oil in small pan over high heat. Add onion and bacon and sauté until bacon is crisp - about 2 minutes. Remove from heat and set aside (you can just leave it in the pan).
- Cut bread into rounds or just cut crusts off. I use a 800g/28oz tomato can (emptied and washed) - the perfect size to cut rounds to fit into muffin tins out of bread, pastry etc.
- Use a rolling pin to flatten the bread.
- Lightly spray 6 muffin tin holes with oil spray, then press the bread into the muffin tin.
- Place in oven for 3 minutes. Remove from oven and set aside. The toast cups should not be browned, just a bit dry (like "toast").
- Whisk together the egg, milk, parsley and a pinch of salt and pepper.
- Divide the bacon mixture between the 6 toast cups, then the cheese.
- Pour 2 1/2 tbsp of egg mixture into each cup, then immediately place in the oven. If you take too long between pouring the egg mixture into the toast cups and putting it in the oven, the egg will start soaking into the bread.
- Bake for 12 to 15 minutes until the top is lightly golden and the filling is set.
- Remove from oven and rest for 5 minutes before serving. The filling will be puffed up but it will deflate while resting.
- Garnish with extra parsley if desired. Serve warm.